Exactly like in nature, Mesquite Cold Brew & Chiltepin Cold Brew rub up against each other.
Linda here with a Shout Out to Doug and Amy at EXO COFFEE – http://www.EXOCOFFEE.com- here in the Old Pueblo. Cold Brews work like magic medicine on the hot days of summer – and every day of the year. But to make a cold brew with the rare and wild chiltepin, and its nurse plant of choice, the Mesquite tree, takes the flavor experience to a whole new level.
The rare tiny chiles that they use in their brew come from plants on and around our ranch in the foothills of the Sierra Madres, so we feel especially connected to this brew, but so should you. After all, chiltepin is The Mother of all chiles, and so has likely touched your palate and life one way or the other. And it’s bright green leaves, white flowers, and bright red fruit have thrived for 8000 years because it benefits from the shade and protection of legume trees like the Mesquite. And at EXO COFFEE you can sip these two desert miracles side by side.
I was inspired to create a similar Chiltepin Cold Brew in my own kitchen. I asked Doug if I could share what I came up with, and he was gracious and said yes. He shared that the recipe is apparently already in the Food Conspiracy Cookbook.
Coffee and Chile is a delightful pairing.
Place 3/4 a cup of roughly ground coffee – like you would use in a french press in a one gallon container. I used a large ball jar.
Add three dried, red, wild harvested chiltepin peppers.
Crush them and pout the chile-coffee mixture into the ball jar.
Pour (non-boiled) water into the jar, and let it sit at room temperature for 24 hours. . (I used EXO Coffee from Mexico, wild harvested chiltepin).
At the 24 hour mark, strain into another bottle, using a clean cloth or filter. Chill in teh fridge, and add milk of your choice. NOTE: Cold brews have more caffeine than hot processed coffee.
This is what the coffee grounds and chiltepin look like. You could compost this.